I was looking for something beautiful to make and photograph for my food photography class. I had a beautiful artichoke in the pantry and an online search led me to a recipe for Artichoke with Brie de Meaux Sauce. Unfortunately the brie sold in the US is not French brie because it is not made with raw milk. But, we do what we need to do, so I bought the best US brie I could find and adapted the recipe accordingly.
This recipe starts with the globe being trimmed and the cleaned out, forming a "bowl" to hold the sauce. The artichoke is steamed, then filled with the hot cheese sauce, and placed under the broiler to form a nice crust on the cheese and almonds. The artichoke should be eaten by pulling leaves from the outer edge working towards to middle, dipping in the cheese sauce until you reach the artichoke heart. Delicious!
Recipe adapted from Cooking in Sens
Artichoke with Brie Cheese and Almond Sauce
Ingredients
- 2 large globe artichokes
- Juice from ½ lemon
- 1 lemon slice
- 1 large garlic clove smashed
- 4 ounces Brie
- ¾ cup heavy cream
- 1 egg yolk beaten
- ½ cup parmesan cheese grated
- 1 teaspoon fresh thyme leaves chopped
- 3 tablespoon crushed almonds
Instructions
- Cut off the tips of the outside leaves. Cut off the stem so that the artichokes sits level in the pot. Remove the soft leaves at the center of the artichoke until you can reach and scrape out the choke. Place the artichokes in the cold water with the lemon juice until ready to cook.
- Bring to boil about 2 inches of water with the lemon slice, garlic clove. Place the artichokes in a steamer basket, cover and steam for 30 - 40 minutes. Test for doneness by removing a leaf midway to the center of the artichoke. When desired tenderness is achieved, remove and drain, top side down in a colander.
- Over a low heat, melt the brie in the cream. When smooth, turn off the heat and add the egg yolk, whisking constantly. Stir in ¼ cup of the parmesan, thyme and 2 TBS almonds. Stir until well blended.
- Place the artichokes in an oiled baking pan, fill the artichokes to over flowing with the sauce, sprinkle with the rest of the parmesan and the remaining almonds, then broil until golden brown.
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
Val Newman says
This recipe sounds amazing. I will pin it and definitely try it as an occasion arises. I saw your website on Driftwood Garden's share page and thought I'd check it out since there was not a Facebook page of the same name. You have a wonderful site and I love that you can print the recipes.
Val
Cheryl says
OOOOhhhhhh! It sounds delicious! I've never eaten an artichoke this way, but would love to try. Your pictures are beautiful as well! Thanks for sharing on The Yuck Stops Here link party! I hope to see you again next week! HUGS
Lea Ann (Cooking On The Ranch) says
Well I learned something about brie cheese from this post. And you most certainly chose a great subject for that class. I took a cooking class today and learned about how good artichokes are for the liver. Now about this recipe: OMG and pinned. 🙂
Erlene says
I haven't eaten artichoke in a long time. My uncle used to own a French Rest. in Hawaii and he would make us artichokes, but I haven't eaten one for years. This looks amazing and I should make some for the kids. Thanks for sharing on Merry Mondays.
Linda Warren says
This sounds out of this world and the picture is definitely worth a thousand words! I am pinning this and am going to try this at my next get-together (along with a glass of Sauvignon Blanc or Albarino). Thanks for sharing on Wine'd Down Wednesday.